Description
Love the river fish in almost any form. But my family do not favor it because of the large number of small bones. Offer one of the options out of the situation, which I for myself found nuggets in cheese batter. In this case, I took carp, but can be, for example, carp. The products submitted based on 0.5 kg of gutted fish.
Ingredients
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Carp
500 g
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Onion
1 piece
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Salt
-
Black pepper
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Quail egg
3 piece
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Lemon juice
1 Tbsp
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Bread crumbs
70 g
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Cheese
50 g
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Dill
-
Vegetable oil
Cooking
For this recipe I took a carp weighing about 700 g, in a gutted out of about 500 g. there were 14 nuggets. For a family of three people is quite enough. Clean the fish, gutting, cut the fins and tail. Cut in the skin near the backbone and remove it. Remove rib bones. Obtained the fillet into pieces, suitable for grinder. Peel a medium onion and cut into 6-8 pieces. You can take carp. A major processing as well as from the small rib bones can not be removed.
Fillet with onion three times grind in a meat grinder.
To the mince add salt and freshly ground black pepper to taste and lemon juice. It is kneaded.
Now it is the turn of eggs. I took three quail, because this amount of meat of one chicken will be a lot. For the same amount of meat you can take a chicken egg, break it into a separate container, bring down into a homogeneous mass. Then half of this mass is to add to the stuffing, and the other half to use for omelets or casseroles. Knead again and beats the stuffing.
Now you can take a small piece of meat and send in the microwave for about 20-30 seconds. Will try and add, if necessary, mince the missing spices. Send the meat in the fridge for 10 minutes.
For breading interrupts with dill leaves & finely chop them.
On a fine grater three cheese (I have Russian).
Add to the cheese, the herbs and breadcrumbs.
Very good mix. Cheese with herbs like rubbing hands in the bread crumbs to obtain a homogeneous batter.
Formed with wet hands nuggets, coat them in breadcrumbs.
Formed fingers give soak for 10 minutes so the breading was a little dry.
On a heated pan pour oil and over medium heat fry the nuggets on both sides. The stuffing a little capricious than beef or pork, so while turning you need to be careful.
Ready nuggets to soak up excess fat, spread on paper towels. Serve.
Goes well with rice, potatoes and different sauces for fish. Bon appetit!
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